4 Tablespoons Butter 1 cup peanut butter 1 Tablespoon monk fruit 1/2 teaspoon vanilla 1 cup unsweetened coconut Pinch of Himalayan salt
Melt butter, mix in peanut butter, add monk fruit and vanilla, mix in coconut and add pinch of salt. Roll into balls, use an ice cream scoop or I put into mini cupcake pan.
Freeze for 40 mins.
Chocolate topping: 1/4 cup Lily’s or sugar free chocolate chips ( i used bake believe chocolate chips) 1 teaspoon coconut oil
Microwave chocolate chips and coconut oil, stir and top.